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Eating Tamarind During Pregnancy

Jul 21, 2011 | By Stephanie Lee
Eating Tamarind During Pregnancy
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Tamarind is a fruit that thrives in tropical environments. The fruit has a brittle shell with a fibrous, sticky interior with brown pulps and large seeds. It is abundant in the vitamins and minerals pregnant women need for proper growth and development, but it is prudent to consult with your health care provider for dietary recommendations.

Nutritional Information

The USDA's Nutrient Data Laboratory states that 1 cup of raw tamarind contains 287 calories, most of which is derived from carbohydrates, 3.36 g of protein, 6.1 g of fiber and trace amounts of fat. The American Pregnancy Association reports that approximately 50 percent of pregnant women suffer from constipation at some point during the pregnancy. Tamarind's high fiber content serves as a natural laxative and might promote bowel movement regularity. The fruit also contains nine minerals and 13 vitamins, one of which is folate. Folate is an essential vitamin, as a folate deficiency can lead to fetal neural tube defects, such as spina bifida and brain defects. Formation of the neural tube occurs during the first trimester, so an adequate intake of folate prior to conception and during the first trimester is crucial. Pregnant women require a daily folate intake of 600 mcg; tamarind contains 17 mcg. However, tamarind also contains 68.88 g of sugar. Prior to consumption, pregnant women should consult with their medical adviser on diet recommendations as a high sugar intake might lead to gestational diabetes.

Expert Insight

Several experts have studied the various medicinal values of tamarind. An article published in a 2007 issue of "Journal of Human Ecology" supported tamarind as a digestive relief agent against diarrhea, constipation, abdominal pain, vomiting and food poisoning. A study published in a 2009 issue of "Malaysian Journal of Nutrition" mentions that tamarind contains antibacterial and antifungal properties and is effective in treating fevers, sunstroke, sore throats and skin wounds. Furthermore, tamarind contains various forms of antioxidants, such as vitamin C and phenols. Antioxidants absorb the harmful free radicals that instigate cellular damage to the body. A study published in the 2006 edition of "American Journal of Clinical Nutrition" found that consumption of antioxidants during pregnancy might decrease the baby's risk of developing wheezing illnesses. A March 2011 article in "Science Daily" reports that pregnant rats fed a diet rich in antioxidants produced offspring with lower oxidative stress, no obesity and a significantly better tolerance for glucose. Additional research is being done to test antioxidants' effect on preeclampsia, an abnormal state of pregnancy characterized by hypertension and fluid retention.

Preparation

Tamarind is utilized as a flavoring agent in a wide array of exotic dishes, as it has a flavor that is both sweet and sour. It also can be consumed as a beverage or eaten raw. Tamarind juice is made by boiling the pulp of the fruit in simple syrup until soft. The liquid is then strained before consumption. To eat raw, the pod skin must first be cracked for removal. Once peeled and cleaned, the fruit can be consumed.

Considerations

Pregnancy is a fragile time in a woman's life and extra care must be taken to ensure a healthy development of the baby. Although tamarind contains proven health benefits, the effects the fruit might have during pregnancy remain unstudied. Discuss your health needs with your medical adviser, as excessive consumption of certain foods might have health consequences for the baby.

References

Article reviewed by Shawn Candela Last updated on: Jul 21, 2011

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